The simpler the recipe, the more important it is to use quality ingredients.
It is finally Friday! It has been a busy week and I need to get ready for a busy weekend ahead. The Kutty clan (Raj’s family) and the Chan clan (my family) are having a big Thanksgiving dinner together on Sunday and I am doing all my grocery shopping tomorrow. Then on Thanksgiving Monday, Raj and I have a baby shower to attend. I am so excited for everything this weekend, but tonight, I just want to relax in my pajamas with a blanket, Sex and the City reruns, and some nourishing hot chocolate…
This dairy-free, soy-free, sugar-free, nut-free, and vegan hot chocolate is definitely a nourishing upgrade from the standard hot chocolate at your generic coffee shop.
- 1 cup water (filtered)
- 2 tablespoons cacao powder (raw, organic)
- 2 teaspoons coconut oil (cold-pressed, organic, extra virgin)
- healthy sugar substitute (i.e. monk fruit sweetener, stevia, erythritol, xylitol, etc.) to taste
- the tiniest pinch of sea salt
- In a small saucepan over low to medium heat, whisk all the ingredients together until the mixture heats up to a simmer.
- Pour the frothy mixture into your favourite mug and enjoy!
Enjoy a comforting mug of healthy hot chocolate this fall and winter without spiking your blood sugar and without the pro-inflammatory effects of dairy. You can also add extracts of your favourite chocolate complementary flavours (i.e. peppermint extract for chocolate mint flavour, orange extract for orange chocolate flavour, etc.). Cheers!
Now that it is finally warmer and sunnier in Toronto, I have been craving fresh salads and coconut water lately. So I wanted to create a coconut-based salad to complement a nice, cold, refreshing glass of coconut water. I came up with this “Cuckoo for Coconut” salad and it was delicious! This vegan salad is high in fibre, healthy fats, vitamins, and minerals. This recipe is definitely a keeper!
“Cuckoo for Coconut” Salad
- 3 tablespoons creamed coconut, finely grated
- 3 tablespoons unsweetened coconut chips
- 1/2 cup grated carrots
- 1/2 medium red onion, diced
- 3 baby bok choy, finely chopped
- 1 teaspoon fine sea salt
- 1 teaspoon turmeric powder
- 1 teaspoon curry powder
- 2 teaspoons coconut sugar
- 1 tablespoon apple cider vinegar
- 3 tablespoons extra virgin olive oil
- Mix everything together.
- Let set for 5 minutes to allow all the flavours to mix and mingle.
We packaged this salad in Mason jars and brought them with us to Scarborough Bluffs Park. The salad tasted even better with the beautiful view of Lake Ontario and with some coconut water on the side. I hope you get to try this recipe and enjoy it outdoors in the beautiful weather this summer!
I prefer these healthy onion rings over the deep-fried ones! These are NON-fried, nutritious, low-fat, high-fibre, high-protein, vegan, gluten-free, non-GMO, cancer-fighting, and best of all, super tasty!
This is one of my favourite snack recipes I have ever created! Who knew onion rings could be LOW-FAT (no deep frying involved), VEGAN, EASY-TO-MAKE, and SUPER TASTY?! With my and Raj’s free lecture on “Staying Cancer-Free Through Nutrition” coming up next Thursday night at The Big Carrot, I thought I should share my cancer-preventing onion rings recipe, in which onions and chickpeas (also known as garbanzo beans) are the primary ingredients. Raw onion rings are generously coated in chickpea hummus and then placed in a dehydrator for hours until crispy. The flavonoids and sulfur compounds in onions have been shown to lower the risk of various cancers. Similarly, the antioxidants (manganese and various phytonutrients) in chickpeas also help protect against cancer. These non-fried and nutritious onion rings take a long time to make, but they are well worth the wait! I actually prefer them over the battered and deep-fried onion rings!
Sunflower Kitchen makes the most delicious flavoured hummus! Their HUMMUS + is vegan, gluten-free, non-GMO, dairy-free, sugar-free, nut-free, and preservative-free! I tried their “Edamame with Sesame Roasted Carrots” flavour for this batch of onion rings, but my favourite flavour is the “Curry Lentil with Spicy Cilantro Chutney”.
What you will need:
- 2 medium onions (preferably Vidalia onions, which are sweeter than yellow, white, and red onions, especially when raw)
- 1 container of Sunflower Kitchen HUMMUS + (I used the “Edamame with Sesame Roasted Carrots” flavour) or about 300 grams of good quality store-bought hummus or about 1 1/4 cup of homemade hummus
- cutting board
- mixing bowl
I set the dehydrator temperature very low at 110°F to keep the onions “raw” for raw foodists, who can also substitute the Sunflower Kitchen HUMMUS + with raw hummus. If you want to reduce the dehydration time significantly from 24 hours to about 12 hours, you can increase the temperature to 150°F-160°F.
- Slice onions into 1-centimetre-thick rings and separate each layer of rings.
- In a mixing bowl, pour in the hummus, add in the onion rings, and generously coat each onion ring with hummus. (I like to use my hands as the only utensils for this step.)
- Lay out the hummus-coated onion rings on the dehydrator trays.
- Dehydrate them at 110°F for 24 hours or until crispy.
- Let the onion rings cool completely in the dehydrator before removing them and indulging in them. (They get even crispier as they cool down.)
So healthy and delicious!
Hopefully, you all can check out this recipe! You do not need a fancy dehydrator. Mine is by Salton and was well under $100 (I cannot remember the exact price). I hope you all can also check out our free lecture on “Staying Cancer-Free Through Nutrition” this coming Thursday, March 26th at 7pm! 🙂